Show EGGS FROM THE FARM should be gathered often mw and kept in dry place lr lm handling marketing and shipping they should not be exposed to droughts draughts and should be properly protected wy dy N HL CHAPMAN the common causes of loss may be classed under several heads small eggs dirty eggs breakage shrunken ind nd rotten eggs moldy and flavored eggs eggs must weigh two ounces or over to be classed as no 1 lighter eggs should bo be consumed on tho the farni farm rather than bo be sold at a reduced price like eggs too small eggs abnormally largo large or misshapen misshaped mis nils shaped should be used at home for such will be easily crushed in the case and aro are always classed as aa 11 seconds about civo eggs out of each hundred marketed are classed as dir out of every dozen eggs that leave the farm but ten are fit to be delivered to customer ties these are stained smeared muddy or covered with filth the odor of 0 whatever soils the egg will soon penetrate the shell and flavor the contents market eggs should never be ba washed as they take odors odora more rapidly and soon boon are stale eggs may be washed however for use UBO at home eggs carried to market in bran are generally classed as clr adir alea as the bran adheres to the shell and Is difficult to remove it Is estimated that eight per cent of the eggs are broken in moving from producer to consumer checked dented or leaking eggs soon sour bour and must be marketed at greatly reduced prices it if checked or broken on the way to market they should be taken home for use in the family eggs should be gathered often und and kept in a cool dry place until the first opportunity for marketing broody hens should be taken from the nests nesta at once and confined by themselves unless needed for hatching purposes after the hatching batching season to Is over all roosters ro should be sold or confined and not allowed to run with the laying flock during the pitner ou hens hena will lay more eggs and be in better health without the male birds infertile e eggs ure far superior for preserving shipping and storing sixty five per cent of the contents of a fresh egg Is IB water and because of a porous shell this evaporates rapidly under most moat conditions resulting in loss of weight and value As soon as the newly laid egg cools an air cell appears which increases in size as the contents shrink from evaporation shrunken eggs may be detected by candling or by gently shaking when held to tho the ear when the tha gurgle of the contents Is distinct the egg Is questionable the membrane brane of such eggs Is often ruptured in handling and shipping resulting in frothy eggs of poor quality in the summer eggs should receive the tha irame caro and consideration as sweet milk and cream and be marketed dally daily if possible they should not be exposed to draughts of warm air 4 61 or 41 L have only uniform standard bred laying stock ind should be protected from the ays of the sun and mois moisture in handling marketing and shipping moisture Is the main cause of rotten eggs nests on the ground or in wet straw together with damp eel cat tars ars and moist fillers JIl lers in egg cases caama ire are mainly responsible for this condition A fresh egg will absorb odors odora as rapidly as fresh milk mustiness or moldy growth in egg cases or fillers will taint the egg and lower its quality eggs agga should not be stored in musty cellars or in rooms with fruit vegetables or fish the chickens should never be allowed ed to drink filthy water be fed musty lyala rain or strong flavored vegetables is as onions and garlic nor given access to decaying meat or substances that will flavor the product and impair its quality |